Herbs and Spices in Crocks Aux Anysetiers du Roy was first a restaurant located on Paris’s Ile Saint-Louis, near Notre-Dame, popular in the 1960s.
The restaurant specialized in Provencal cooking, using olive oil, aromatic herbs, and garlic. At the end of dinner, each customer received as a gift a pot of the special herbs. Prepared by Louis Lombard, who was the first to include lavender flowers in the aromatic herbs.
The success of the little crock gave his sons the idea to produce their own special line of aromatic herbs and spices packed in clay and stoneware pots. The pots are made in a small village in the Drôme, near Valence.Net Weight: 40 g / 1.4 oz
Country of Origin: France